Crock Pot Rotisserie Style Chicken

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“This is adapted from "Make it Fast, Cook it Slow" by Stephanie O'Dea. There are similar recipes here but not one quite like this that I've found. While not a TRUE rotisserie chicken, it is much cheaper, and much more accessible since the closest grocery rotisserie chicken I can get is an hour away. You can put this on a "rack" of foil balls in your crock if you'd like to keep the chicken up out of the grease. Also, I save the drippings, bones, and skin, then toss them back in the crock with a couple of cut up carrots, some celery, onion, and garlic and cover with water, cook for a few more hours on low, strain, chill, skim fat, and freeze for homemade rotisserie chicken stock - yum!”

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Top Review by

Sooooooo easy ~ moist and very good! I made this at my DIL's house and used plain paprika as that was all she had on hand, but next time I will use smoked paprika. I used 1/2 teaspoon salt instead of the suggested amount in the recipe! I crocked a 5.29 lb roaster on top of foil balls for 5 hours on HIGH ~ Made for Spring PAC 2011.

Top Review by

24

people discussing

Sooooooo easy ~ moist and very good! I made this at my DIL's house and used plain paprika as that was all she had on hand, but next time I will use smoked paprika. I used 1/2 teaspoon salt instead of the suggested amount in the recipe! I crocked a 5.29 lb roaster on top of foil balls for 5 hours on HIGH ~ Made for Spring PAC 2011.